Monday, November 5, 2012

Mississippi Mud Cake!


 


Mississippi Mud Cake is an old recipe that I grew up eating.  You never went to a church pot luck or a family reunion that Mississippi Mud Cake wasn't present and accounted for.  It's a really good sort of gooey brownie like cake made from scratch.  For some reason, we quit making the Mississippi Mud Cake for the last several years, I am not sure why though.  Maybe we tossed it aside in favor of other chocolate desserts.  I seem to get a request for this recipe at least 3 or 4 times a week so we are bringing it back.  I must say, we should have never stopped making it, because it's delicious.  Here is what you will need for this cake:

2 sticks butter, melted
2 cups sugar
1/2 cup cocoa
4 eggs
1 tsp. vanilla
1  1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup coconut
1 bag miniature marshmallows

Frosting
1 stick butter
4 Tbs. cocoa
6 Tbs. milk
1  1lb. box powdered sugar
1 tsp. vanilla
1 cup chopped nuts

Preheat oven to 350 degrees.

Whisk together melted butter, sugar, cocoa, eggs, and vanilla.  Mix in flour, baking powder, salt and coconut.  Pour into a greased  9"x13" pan.  Bake for 20-25 minutes.

Sprinkle the top with the marshmallows and place back in oven for just about 5 minutes.

To make the frosting, place the butter,  cocoa, and milk in a saucepan and bring to a boil. Stir constantly to prevent scorching.  Remove from heat and add sugar, vanilla, and nuts.


  Drizzle evenly over the marshmallow layer.
  
Mississippi Mud Cake!
 
 
 


















































































9 comments:

  1. In the Frosting, is that second "4 Tbsp butter" supposed to be the Cocoa?? The directions call for Cocoa and I saw 2 posts for butter.

    ReplyDelete
  2. Yes, it is 4 Tbs. of cocoa. It was a misprint. Thank you for letting me know.

    ReplyDelete
  3. I am assuming the oven is 350?

    ReplyDelete
  4. My Pa-Pa used to make this without the marshmallows. The best cake I ever had. We renamed it Pa-Pa cake!

    ReplyDelete
  5. Pecans or walnuts either one will work just fine.

    ReplyDelete
  6. I use marshallow cream in the jar. I like it a lot better. Joyce

    ReplyDelete
  7. My grandmother would always turn the boiler on the marshmellows so they would be all toasty. Then the frosting... I sure to miss her!

    ReplyDelete